Recipes

Ceremonial DrinkHere’s the recipe we use when we serving the cacao drink. Be sure to read the contra-indications before consuming.

Full Ceremonial Dose: 7oz water & 2oz ground pure Cacao per person

Light Dose: 5oz water & 1oz ground pure Cacao per person

Pinch of chili/cayenne pepper, to help with assimilation, not required but a good fit with cacao

Honey, Agave, or other sweetener to taste

Optional: Cardamom, cinnamon, and vanilla to taste

The ratio of cacao to water is simply a matter of the consistency you like. If you want it thinner, simply add more water.

Preparation:

Take your cacao block and chop with a knife into fragments about 1/4 inch (6 mm) or smaller in some dimension, so it softens easily in hot water. Or grind the beans into a fine powder.

Heat water with chili to just before a boil

Per person, add to the hot water: 1 oz. (28 gm) Cacao for a light dose, to 2 oz. (57 gm) for a full ceremonial dose.

Use a whisk to stir the brew until all the chunks are blended in.

After the cacao has ‘dissolved’, add whatever sweetening and spices you want. Many add no sweetening or spices at all.

It’s helpful to have a spoon or stirring stick to keep the consistency even as you consume. The cacao will settle at the bottom over time.

Enjoy!

Some Considerations:

Cow’s milk is said to block intestinal assimilation of flavanoids so if you mix with cacao, it will dampen the effects. If you want that flavor, use vegetable based milks. Coconut milk is a nice addition for a more decadent drink. This does not block the effects, but slows it out over time.

Until you know Cacao, we emphatically recommend initially drinking no more than 2/3 of a full 2 oz. ceremonial dose. If there is no stomach queasiness at all, drink the remainder slowly, 45 minutes to one hour later. Some will get ill from all that bitter if they drink a full 2 oz. all at once. Consume the remaining 1/3 according to how you feel.

Some folks may get nausea or mild headache 5-6 hours later even going slowly, so consider going easy at first.

Some, but not all, with low body weight may consider taking less.

Cacao, being the strong bitter it is, can stimulate the liver to detox. It is mildly laxative in higher doses. Those needing dietary detox or those on a clean or raw diet, take less the first time and see how it feels.

What to Expect

Many will feel the cacao immediately, and all will get a buzz within 20-30 minutes or so. There is usually a strong focus of energy around the heart and the feeling of expanding. Focus is usually easier. You will have 30-40% more blood flowing to your brain with this Cacao. Your skin will have almost double the oxygenation so touch is different if your intent or heart is involved. This heart connecting also contributes to Cacao being called an aphrodisiac.

One ounce (28 gm) per person is enough for many inner activities and may bring on deep emotional release. It is certainly sufficient for open-heartedness. Deepest effects last 4 to 5 hours, depending on focus of attention. Some prefer taking a full dose as two portions, several hours apart, or just as you begin to taper from the first ounce or so – workable for day-long focus holding. Everyone is different.

Make sure to drink lots of water after!

Chocolate Mousse

2 medium avocados

1 ripe banana

1 can of coconut milk

½ – 1 Tablespoon Vanilla (to taste)

Maple syrup/honey or pitted dates to taste

Cinnamon and Cardamom optional to taste

2-4 ounces Cacao Shavings

Heat coconut milk in a pot. Just before boil, add the shaved cacao, turn off heat and stir until cacao is well dissolved. Set aside to cool.

½ Cup Coconut Manna or Cacao Butter or Coconut Cream (Manna is also known as Coconut Spread)

1 Cup Maple Syrup

2 Tablespoons Vanilla

2-3 ounces Cacao Shavings

Cacao Nibs for garnish, optional

Melt Coconut Oil & Manna to liquid consistency in a double boiler, being careful not to burn. Once liquid, add maple syrup and keep heat so the mixture is warm. Add Cacao Shavings and stir until smooth. A whisk or fork for a minute or two works well. Add vanilla and stir again. Pour into a separate container and place in fridge. Let sit until it hardens. Cut out chocolate squares and garnish with beans to serve.